About us

    Konnichiwa,

    If you reached this page then you are interested in knowing a bit about me, the author of this website. yweil

    My name is Y. Weil, and I’m passionate about sushi, web design, programming and web UI. I try to combine all of these passions into this website. At the moment, I hold no formal training in nutrition science or culinary. I was however working as a sushi-man for local bar in the town where I grew up, and have been studying sushi making ever since.

    This site is aimed to help my fellow sushi fans with their first steps in sushi making. After learning the basics of the basics from this website, you might want to proceed to a higher level of sushi education by reading more advanced materials or attending relevant classes and workshops. You can find book recommendations on our online store.

    I hope you enjoy this website. If you want to make a remark or suggestion regarding this web site, or if you feel a bit lonely, feel free to drop me a line at the bottom of this page.

    Anata no tomo,

    Y. Weil

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    One Response to About us

    1. Prepare the rice as close as possible to making your sushi. It is not meant to be kept in the fridge.
      Don’t use any other vinegar but rice vinegar. It won’t taste as good.
      The working temperature for the rice is room temperature, while some prefer ‘body temperature’.
      If you are making sushi rice for the first time, use only half the vinegar mixture. Mix. Taste. And decide if you want to add the rest.
      Soak the rice in water for at least 20 minutes before cooking. That helps soften the rice grain kernel.
      Use our calculator to decide exactly how much rice to make. It’s a shame make more than you really needed.
      The average dinner would enjoy having 2 rolls in one sitting. Sometimes more. Absolutely no judgment.
      Don’t forget to get creative. This is your sushi. Own it!
      The vinegar mixture is only added after the rice has cooked.
      Prepare the rice as close as possible to making your sushi. It is not meant to be kept in the fridge.
      Don’t use any other vinegar but rice vinegar. It won’t taste as good.
      The working temperature for the rice is room temperature, while some prefer ‘body temperature’.
      If you are making sushi rice for the first time, use only half the vinegar mixture. Mix. Taste. And decide if you want to add the rest.
      Soak the rice in water for at least 20 minutes before cooking. That helps soften the rice grain kernel.
      Use our calculator to decide exactly how much rice to make. It’s a shame make more than you really needed.
      The average dinner would enjoy having 2 rolls in one sitting. Sometimes more. Absolutely no judgment.
      Don’t forget to get creative. This is your sushi. Own it!
      The vinegar mixture is only added after the rice has cooked.
    2. osowakki October 15, 2020 at 6:18 pm

      Feel free to write to me right —-> Here.

      Reply

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